Traditional Trinidad and Tobago corn soup recipe
This warm and flavorful Trinidad and Tobago corn soup is pure Caribbean comfort. Fresh corn, tender dumplings, split peas, pumpkin, and a kick of pepper all simmer together into a bowl your whole family will love.
With a rich split-pea base, fresh vegetables, and gentle heat, this soup delivers that warm, filling, slightly indulgent flavor that makes it perfect for any season or occasion. Whether you’re recovering after a fete or just need a soothing bowl, Trinidad and Tobago corn soup always hits the spot.
Across both islands, this soup is known as late-night street food and Carnival fuel, often served piping hot in a cup with chunks of corn and soft dumplings. It’s one of the most beloved and comforting soups in Trinidad and Tobago.
Why you’ll love this Trinidad and Tobago corn soup
Corn soup is a favorite for its rich, comforting flavors and cultural significance. Made with hearty ingredients like corn, split peas, pumpkin, carrots, and spices, it creates a flavorful broth that’s perfect for any occasion. Often enjoyed as street food or at gatherings, it’s a versatile dish that can include meats like chicken or pigtail, and even dumplings or provisions. Beyond its taste, the soup is nutritious, offering a satisfying balance of carbs, proteins, and vitamins. Whether as a warm meal on a rainy day or part of a festive tradition, Trinidad corn soup is a beloved Caribbean classic.
What makes this a true Trinidad and Tobago corn soup
This version starts with a split-pea base that gives the soup its body and golden color. Fresh corn on the cob, pumpkin, carrots, dumplings, chadon beni, thyme, and local peppers build the flavor the way it’s done across both islands. It’s creamy, comforting, and packed with layers of savory Caribbean goodness.
How to make Trinidad and Tobago corn soup
Ingredients
Making this family favorite is always an exciting time. Everybody is always looking forward to a big bowl of flavor, and this corn soup recipe gives all of that.
- Corn – I prefer using fresh sweet corn. Frozen corn can also be used, but try to use whole kernels rather than the nibs.
- Bell peppers – Use both green and red for color and sweetness.
- Yellow split peas – This helps build the body of the soup. The amount used affects the color of the base.
- Peppers: both hot and seasoning peppers are needed. Add in some Scotch bonnet pepper and pimento peppers to the mix.
- Salt & black pepper
- Ground provisions: Use what you have on hand. Corn soup isn’t heavy on provisions, but cassava, tania (sweet potatoes), and pumpkin work well.
- Fresh herbs: fresh thyme and chadon beni
Check out the recipe card for the full list of ingredients and the quantities.
Instructions
Now, like most soup recipes, there are no hard rules. There are many variations on the base, but it must have pieces of corn.
- Soak the Split Peas: Soak for at least an hour or overnight for faster cooking.
- Prepare the Corn: Shave kernels off the cob and cut the remaining cob into uniform discs.
- Make the Dumplings: Mix the flour into a dough and rub with a little oil to prevent hardening.
- Build the Base: In a heavy, large pot, sauté onions, celery, and garlic in oil. Add the split peas, shaved corn kernels, and thyme. Toast for 3 minutes.
- Add Liquids and Cook: Pour in water and chicken stock. Boil until the peas are soft.
- Add Remaining Ingredients: Once peas are tender, crush some with the back of a spoon. Add coconut milk, hot peppers, corn discs, carrots, pumpkin, and chive. Stir and bring to a boil.
- Add Dumplings: Drop in dumplings and cook until they float. Season with salt and pepper.
Serving Tip: Serve in a Styrofoam cup for that true street-vendor feel.
Tips
- For even cooking, make sure your corn pieces are uniform in size.
- Don’t add too many provisions so the soup doesn’t become too thick.
- Keep dumplings small, about the size of a marble.
Storage & reheating
Refrigerate leftovers for up to 3 days or freeze for up to 3 months. When reheating, add a splash of water to loosen the texture. Heat on medium until warmed through.
Some More Caribbean Soups
When you order this soup from street vendors (or at a party), they give it to you in a nice Styrofoam cup. Hot and piping from a big pot.
Frequently Asked Questions
Yes, frozen whole kernels work, but fresh sweet corn gives the best flavor.
Cassava, sweet potatoes, and yams all work well.
Yes, just use vegetable broth instead of chicken stock.
About 3 days in an airtight container.
Yes, up to 3 months. Add water when reheating to adjust the consistency.
Recipe
Trinidad and Tobago Corn Soup
Ingredients
Method
- Cut 5 ears of corn into about 2-inch pieces and set aside.
- Shave off corn kernels off of the remaining corn cob
- Heat oil in a heavy bottom pan, over med-high heat.
- Add onions, garlic, and celery to oil and sauté till onions are opaque.
- Add split peas and shaved corn and stir well
- Add thyme to the pot and sauté another 2 minutes
- Add 3 cups water, 2 cups stock, tania and shado beni to the pot, and bring to boil.
- Lower stove to a low boil until split peas is cooked (about 30 minutes) Note: add more water if split peas is not soft enough and more boil time is needed
- Once split peas are softened, use the back of a spoon to mash them up a bit.
- Add coconut milk, scotch bonnet pepper, and 3 cups water and bring to a slow boil
- Make dumplings at this point and break into balls or roll into logs
- Add corn discs, dumplings, carrots, and bell peppers to the pot
- Add salt and pepper and pepper sauce to taste
- Knead water and flour together
- Shape into balls
The first time I made this soup, I didn’t have split peas or shado Beni leaves so I left them out and the soup turned out delicious. The next time I made it, I added chicken wing drummettes and it was also delicious. I will be making it again this week and will add the split yellow peas. No matter how I prepare it, my family loves it and looks forward to having it.
Hi Roslyn. Thank you so much for letting me know. I’m glad it has been so versatile for your family!